Recipe: Gluten Free Sausage Cheese Balls Zoned

Recipe: Gluten Free Sausage Cheese Balls Zoned

by Becky Price on Friday, July 29, 2011 at 10:31am ·

2 pk Kraft, 7 oz. sharp cheddar w/ 2% milk grated (medium).   If you grate it too fine, it changes the texture.

1 lb/pk Natural sausage I think it is Jimmy Dean.  Or use a low fat breakfast sausage.

120 g Pamela's gluten free Baking and Pancake mix (2 cups but it is better to weigh it because packing in the cup varies so much.) 

Mix with your hands or a sturdy mixer.  Roll in balls about 1/2" apart and place on a parchment lined cookie sheet with sides (without sides, the balls can roll off).  Wash hands well after handling the dough.  Bake at 350 F for about 30 min. or until brown and cooked all the way through. 

 Keep in the refrigerator, or freezer.  You can also freeze the uncooked balls for a short time.  They hold up out of the refrigerator for a while too.

 Total of 17.85 blocks for the batch.    Divide the number of balls you make by 17.85.  That gives you the number of balls for one block.  For example 42/17.85= 2.4 so 2 1/2 balls would be one block, 5 balls = 2 blks. 

 Zone Note:  This is higher in fat than recommended and has saturated fat instead of monosaturated fat.  Don't mainline on these, but they are good snacks occasionally. 

 Allergies:  Milk, Pork, Almonds.  Check the labels you use for others.